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All-purpose flour and sugar balance the whole wheat, making a light, crisp crust.
To make Crust: Place flours, sugar and salt in food processor. Pulse several times. Add butter, and blend until mixture resembles coarse meal. Add water, and pulse 9 to 10 times, or until dough begins to come together. Shape dough into disk, wrap in plastic wrap and refrigerate 1 hour or overnight.
Coat 9 1/2-inch fluted tart pan with removable bottom with cooking spray. Roll dough into 12-inch circle on well-floured work surface. Press into pan. Trim edges, and prick bottom all over with fork. Chill 20 minutes.
Preheat oven to 425F. Line crust with foil, then fill foil with raw rice or beans. Bake 15 minutes. Remove foil and rice; bake 10 to 15 minutes more, or until crisp and light brown. Cool on wire rack.
To make Filling: Toast almonds on baking sheet in 425F oven 5 minutes, or until golden brown. Cool, and set aside.
Chop chocolate, and put in heatproof bowl. Bring cream just to a boil, and stir into chocolate. Let stand 15 minutes, or until chocolate melts, stirring occasionally.
Pour mixture into crust. Chill 2 hours or overnight. Transfer from pan to plate. Garnish with extra almonds, if desired.
- Calories 278
- Carbohydrate Content 21 g
- Cholesterol Content 16 mg
- Fat Content 19 g
- Fiber Content 3 g
- Protein Content 5 g
- Saturated Fat Content 10 g
- Sodium Content 82 mg
- Sugar Content 9 g